I remember when you first started out with your itty bitty tomato seedlings and was so unsure if they would even survive. Now you have baskets sitting on your counter and jars of your sauce made from your harvest. 👏👏👏👏👏👏 yay you! Great job Rachel. Please try to rest. We’re here and not going anywhere. Feel better soon.
Hello Rachel, all the way from South Africa! In the past I have made jams & a few pickles, but never really considered other things, like my Grandma made. Your Channel has really inspired me to explore more homemade preserves. I made this recipe 2 days ago & Hubby, who is a pizza/pasta connoiseur, says it is delicious. Thank you for sharing your recipes
I just finished canning 22 pints of this pizza sauce. I love it so much. And I was amazed to see you using your roaster for tomatoes and picked up a second hand roaster for myself last year. It is such a good idea. I had a wee setback when it wouldn’t turn on this year. I’m single so I don’t have a handy husband to fix things. But thanks to UA-cam I was able to fix it. It took longer to name the broken bit (ring terminal) and find where to buy it, than to replace it! But that’s all part of this lifestyle, when gardening or cooking or around the house, isn’t it? Never being afraid to try something new, even if you have to teach yourself. So thank you for always having positive encouragement. ❤️😊
Hi Rachel. You look much better today. In Today's last video, he told everyone you were not feeling well. I hope you are feeling much better today. What a great pizza video. It is so relaxing, and a lot of work. But it is so worth it. God Bless you Rachel. Take care of yourself. Love you. Maria.🙏🙏🙏🙏🙏🙏🙏👍👍👍👍👍👍👍🍅🍕🍅🍅🍅🍅🍕🍕🍕🍕😎😎😎😎😎😎😎😎😎🌡🌡🌡🌡🌡🌡🌡🌡🌡🌡😎😎😎😎😎👍👍👍👍👍👍👍👍👍
Rachael, I love you said that you put your canning recipes in a canning recipe book! I’m going to adopt that idea! I keep a recipe notebook but having a canning book seems helpful!!!
Ok. I've watched an ENORMOUS amount of your videos & I keep thinking....she's gonna explain that beautiful salt bowl someday.... Alas....no clues at all.....It looks Christmassy to me, is it? Is it a family heirloom? You must adore it, to keep it out all year long with that beautiful Christmas tree with the "heart star" on it....Just wondering. You've inspired me beyond measure in the areas of gardening & canning. So....thank you.....😊💕
Great job, thanks for sharing your process. I have been cooking for many decades and in the past few years began cooking in larger batches. Two advantages of larger batches are being able to use fresh ingredients in grocery store quantities, and a reduction in cooking time for each individual meal. Instead of making tomato sauce for one meal in a frying pan, I now make the sauce in 4 to 5 gallon quantities. I put one gallon of sauce in a stainless steel hotel pan in the refrigerator and the other 4 gallons in 1 gallon lidded plastic storage containers in the freezer. Videos like this one showing the advantage of using a roaster to cook larger quantities of sauces and broths have been very helpful. I have found that allowing the tomatoes to ripen before cooking and making a vegetable broth from a finely minced mirepoix (onions, carrots, celery, peppers, cilantro) eliminates the need to add sugar to the sauce. This is how I make the mirepoix. ua-cam.com/video/5JZz3S7RRb8/v-deo.html I put the minced mirepoix and liquid in a 22 quart roaster and slow cook it for several hours. This needs to cook until the finely minced vegetables soften and essentially disappear into the liquid. I then add about 100 diced Roma tomatoes and cook everything for several more hours. This produces a richer better tasting sauce than the usual method of cutting the vegetables into large chunks and then throwing them away after they are cooked.
Instead of buying paste, have you tried dehydrating some of your tomatoes and adding them instead? Just wondering how that would work out. I have saved my skins before and added them to homemade chili and it worked well.
I plan to keep all my skins this year to dehydrate and grind. I want to make my own paste but not sure if I'll have enough tomatoes. I've never done either before so wish me luck😊
I kept and dehydrated all my skins last year and love them for my cooking, but man it’s a lot of nit picky tedious work. Spreading them out on dehydrator trays. lol Especially when your bringing in so much harvest.
Love it! Home town girl (I’m from Rochester Hills, Mi) but now In Az. I don’t like snow. If you were close I would buy some from you. This year I’m going to can my pizza sauce too. Can’t wait!
You guys, this pizza sauce is supreme! Made it last year and making it again tomorrow. Thanks Rachael for sharing this recipe, we absolutely love it and plan on gifting some for Christmas 😊.
I made this last year and it was our favorite recipe of the ones we tried. I found I had about 25 of the bigger cans of commercial tomatoes that had a best by date of today to Sept. 1st. I also had some tomato paste with similar dates. I'm going to give your recipe a try using those. I'm sure it will be good although maybe a little less bright and summery tasting.
I just made these today. I made your 3 for 1 last week. You are correct in it being amazing! I have 30 pounds of tomatoes left of my season. The inspiration is top notch.
I think you hit it out of the park. I’ve made a few batches of this sauce in half pints since its just the two of us. I topped a cracker thin crust and it worked out so nice since the sauce is nice and thick. I also made an open faced sandwich with veggies and cheese. Wowee!! Bye bye store bought!! Thanks so much for sharing this. I wish we had a roaster. 10lbs at a time is tedious in the cock pot but its a great use of the tomatoes this year. Only 12 more jars to go. It really is easy and little work. I like recipes where I don’t peel tomatoes and this recipe works great with the blending stick.
Oh Rachel so glad to see you up & about xxxx. I am making mine tomorrow as winter time is tomato time for us here & I have an abundance- I will definitely be trying your recipe with a couple of tweaks as well. Cheers Denise- Australia
I used this recipe last summer and loved it. I just pulled the rest of my tomatoes from the freezer and made another batch because last summer’s is all gone! Plan is to make at least double this summer. Thanks for sharing! ❤
I’m watching this from my pergola during Sydney lockdown on a sunny day while chopping up home grown cumquats for marmalade. It’s like hanging with a girlfriend chewing the fat, unfortunately it is a one way conversation 😂
So glad I found your channel. I must have missed it but why the lemon juice? Does it affect the canning process or the longevity of the sauce? What happens if I didn't add the lemon juice?
Hey there Rachel , Sorry your feeling out of sorts , maybe you need to just chill for now. We will wait for you. Your sauce looks great. My hubby thought it would be great for me to make pizza sauce this year. I usually just put up tomatoes and tomato sauce with big sprigs of sweet Basil in the jar. I am going to do the pizza sauce tomorrow, happily .....
Looks beautiful! I did tomato sauce w days ago and it was a much easier with the no peel method. I also made the blueberry jam with the chia seeds the other day. I am going to wait 2 weeks to open and try it. I only let it sit about an hour or so and it looks a bit seedy still, which is fine in the end. I'll let ya know how we like it.
Is the lemon juice added here for the brightness or the acidity? I've gotten litmus paper to test for acidity, but it occurs to me that a brighter (w/lemon) sauce might be tastier for pizza sauce.
Summer illness is the woorrst. Glad you're feeling better. This isn't much different than the spaghetti sauce, except no additional veggies and a bit thicker? Thanks for sharing ❤️
Can’t believe you did all that cooking with a fever and still not one hundred percent! You sure made a wonderful pizza sauce. Thank you so much! Now to look for your spaghetti sauce! 💕
Sorry you’ve been sick! Hope you’re all better now. I use the pizza sauce recipe from An Oregon Cottage, except I add fennel seed. I think it gives a special “pizza” flavor. I also use tomato paste in my pizza and spaghetti sauce to get the right thickness. She advises to can it in 12oz jars, as that is a good amount for 1 medium or large pizza. I go in for surgery in the morning, thank you for your prayers!
Hi Rachel...how much lemon juice do I use for half pint jars? 1/2 tablespoon since thats half of the amount used for a pint? I cant find the info anywhere
I can’t wait to try this. I’m in southeastern MI and saw you at the MIGardener open house. I had just started following you and was too embarrassed to come say hi. You know we’re having frost freeze advisory the next few nights so I need to process my tomatoes now. Odd question: I seem to react to bottled lemon and lime juices. I believe it’s the add sulfites. Can I ask what brand you use? Where do I get a “cleaner” type?
Never filmed it before. Thank grilled cheese, but inside you put mozzarella cheese, some pizza sauce, and pepperoni. Add some fresh basil if you have any on hand.
I'm new to canning and haven't made sauce yet, why do we have to add lemon juice with the acid of the tomatoes plus the sugar that was added? Also why did you add it to the jars instead of to the overall mixture and mix it in? Love your channel! 😊
planning on canning my first batch of tomato sauce(and canning for the first time) either next month or October when the weather is colder. i have about 5 bags in the freezer as well as well
I got to get one of those nesco cookers that would make it so easy I like that you don't deseed them or peel thats really easy. Glad u feeling better, but rest up and hope you continue to feel better ❤
I can't wait to can spaghetti and pizza sauces. My tomatoes are trickling in. I have some in the freezer. My tomatoes just started blushing last week. I hope I'll get enough green beans to actually pressure can something. I've been blanching carrots and green beans. Not enough at one time coming in. Hope you feel better very soon. Sending prayers for healing.
Ahh you read my mind….I want to can something everyday this week that we like the most…pizza is one. My husband likes naan bread pizzas so it’s nice to have some in freezer then pop the ingredients on it quickly. Being gardening season it’s nice to have quick meals. Myself I would plant your green-stalk….it’s not plowing the earth and it’s that what’s it’s about…giving the earth a rest…. With the high cost of food I’d be canning and freeze drying all I could buy and buying store food s back up also. The Lord helps those who help themselves……are your children gardening?
Just got done making my pizza sauce 18 pints. What a beautiful sight. Thank you for sharing, I just love watching you and Tod. What a beautiful couple you are.
I love your pizza sauce. With so many tomatoes, I wonder if you and Todd could tell us the flavor of the varieties you grow? Not really a taste test but more of a personal best. Thanks!
We bottle all of our tomato's whole in quarts jars. That way we can make many things out of them, spaghetti sauce, pizza sauce, chili, soups, ect... You can even make juice, just strain the seeds. We also use Citric acid instead of lemon juice, it doesn't change the taste of the tomato's.
I'm glad you are feeling better. Thank you for sharing your recipe with us. This looks delicious. I can't wait to try it. The only one I found was in the Ball book. It has so much lemon juice in it. This is my first year canning. I'm not sure what I can tweak and what I can't yet. I'm definitely going to make your sauce with my next round of tomatoes. Quick question. Would the processing time be the same for half pint jars?
This is great timing, thanks. I have a freezer full pf tomatoes from last year here in Australia i need to use before the new ones start coming in, and i buy a lot of pizza sauce so i was considering this.
Looking to make this sauce but not sure if you used 2 teaspoons pepper and brown sugar or tablespoons. Sauce looked tasty on the pizza sandwiches. Thanks.
I remember when you first started out with your itty bitty tomato seedlings and was so unsure if they would even survive. Now you have baskets sitting on your counter and jars of your sauce made from your harvest. 👏👏👏👏👏👏 yay you! Great job Rachel. Please try to rest. We’re here and not going anywhere. Feel better soon.
❤
Hello Rachel, all the way from South Africa!
In the past I have made jams & a few pickles, but never really considered other things, like my Grandma made.
Your Channel has really inspired me to explore more homemade preserves.
I made this recipe 2 days ago & Hubby, who is a pizza/pasta connoiseur, says it is delicious. Thank you for sharing your recipes
I just finished canning 22 pints of this pizza sauce. I love it so much. And I was amazed to see you using your roaster for tomatoes and picked up a second hand roaster for myself last year. It is such a good idea. I had a wee setback when it wouldn’t turn on this year. I’m single so I don’t have a handy husband to fix things. But thanks to UA-cam I was able to fix it. It took longer to name the broken bit (ring terminal) and find where to buy it, than to replace it! But that’s all part of this lifestyle, when gardening or cooking or around the house, isn’t it? Never being afraid to try something new, even if you have to teach yourself. So thank you for always having positive encouragement. ❤️😊
yay! I'm planning to can this soon too, great info. You're so brave for canning tomato's while wearing a white shirt! 🙌
My favorite sound while canning is hearing those lids pop! I can’t wait to try this recipe!
Hi Rachel. You look much better today. In Today's last video, he told everyone you were not feeling well. I hope you are feeling much better today. What a great pizza video. It is so relaxing, and a lot of work. But it is so worth it. God Bless you Rachel. Take care of yourself. Love you. Maria.🙏🙏🙏🙏🙏🙏🙏👍👍👍👍👍👍👍🍅🍕🍅🍅🍅🍅🍕🍕🍕🍕😎😎😎😎😎😎😎😎😎🌡🌡🌡🌡🌡🌡🌡🌡🌡🌡😎😎😎😎😎👍👍👍👍👍👍👍👍👍
The pings!!!🥰 always love my morning coffee and Rachel / Todd videos!!
Rachael, I love you said that you put your canning recipes in a canning recipe book! I’m going to adopt that idea! I keep a recipe notebook but having a canning book seems helpful!!!
Isn't hearing the lids snap the most satisfying sound ever?
Ok. I've watched an ENORMOUS amount of your videos & I keep thinking....she's gonna explain that beautiful salt bowl someday.... Alas....no clues at all.....It looks Christmassy to me, is it? Is it a family heirloom? You must adore it, to keep it out all year long with that beautiful Christmas tree with the "heart star" on it....Just wondering. You've inspired me beyond measure in the areas of gardening & canning. So....thank you.....😊💕
Alpha Papa .. Rachel's salt bowl is from Pioneer Woman's dish line .. it's pretty.
Beautiful!! Kudos to you for canning while not feeling well...you are definitely a huge inspiration to me.
Great job, thanks for sharing your process. I have been cooking for many decades and in the past few years began cooking in larger batches. Two advantages of larger batches are being able to use fresh ingredients in grocery store quantities, and a reduction in cooking time for each individual meal. Instead of making tomato sauce for one meal in a frying pan, I now make the sauce in 4 to 5 gallon quantities. I put one gallon of sauce in a stainless steel hotel pan in the refrigerator and the other 4 gallons in 1 gallon lidded plastic storage containers in the freezer. Videos like this one showing the advantage of using a roaster to cook larger quantities of sauces and broths have been very helpful.
I have found that allowing the tomatoes to ripen before cooking and making a vegetable broth from a finely minced mirepoix (onions, carrots, celery, peppers, cilantro) eliminates the need to add sugar to the sauce. This is how I make the mirepoix. ua-cam.com/video/5JZz3S7RRb8/v-deo.html
I put the minced mirepoix and liquid in a 22 quart roaster and slow cook it for several hours. This needs to cook until the finely minced vegetables soften and essentially disappear into the liquid. I then add about 100 diced Roma tomatoes and cook everything for several more hours. This produces a richer better tasting sauce than the usual method of cutting the vegetables into large chunks and then throwing them away after they are cooked.
Finally this morning I took the time to write your recipe in my book. This coming summer I'm going to try this.
The crud is going around. We've had it too. Glad you're feeling better. I made 22 half pints if pizza sauce yesterday!
Instead of buying paste, have you tried dehydrating some of your tomatoes and adding them instead? Just wondering how that would work out. I have saved my skins before and added them to homemade chili and it worked well.
I make my own paste.
I plan to keep all my skins this year to dehydrate and grind. I want to make my own paste but not sure if I'll have enough tomatoes. I've never done either before so wish me luck😊
I kept and dehydrated all my skins last year and love them for my cooking, but man it’s a lot of nit picky tedious work. Spreading them out on dehydrator trays. lol Especially when your bringing in so much harvest.
Love it! Home town girl (I’m from Rochester Hills, Mi) but now In Az. I don’t like snow. If you were close I would buy some from you. This year I’m going to can my pizza sauce too. Can’t wait!
I made this recipe and my children love it so much!! It’s so easy to make the pizza from scratch even during a weekday! Thank you!
Yummy! I used to can & loved the obsession of it, like a busy bee.
You guys, this pizza sauce is supreme! Made it last year and making it again tomorrow. Thanks Rachael for sharing this recipe, we absolutely love it and plan on gifting some for Christmas 😊.
Glad you liked it!!
I just found your channel as this is my first year canning tomatoes. Can’t wait to try your pizza sauce recipe, looks delicious!
Feel better soon Rachel! Sending you healing energy and prayers xo
I canned tomato paste for the first time last week. I’ll be saving this for next year when I plant/grow more! Thanks for sharing 💚🌱
So did you use paste tomatoes? Did you add any tomato powder or lemon juice?
So happy you're on the mend. What a trooper to be canning already!
Thank you for sharing your recipe. God bless!
Pizza sauce, great idea! I have alot of tomatoes, and peppers too. My garden is a small one but it makes me so happy.
The most beautiful sound ever hearing those lids pop
Looks delish! Hope you are feeling better!
I hope you get well soon! Thanks for all you share!
Do you taste the lemon juice after the canning process.? If so, you could pressure can them instead.
Looks amazing! I have some garden veggie sauce just about to come off pressure. Smells so good!
I made this last year and it was our favorite recipe of the ones we tried. I found I had about 25 of the bigger cans of commercial tomatoes that had a best by date of today to Sept. 1st. I also had some tomato paste with similar dates. I'm going to give your recipe a try using those. I'm sure it will be good although maybe a little less bright and summery tasting.
Glad you are feeling better.
I would love, and pay for a collection of your canning recipes!
I just made these today. I made your 3 for 1 last week. You are correct in it being amazing! I have 30 pounds of tomatoes left of my season. The inspiration is top notch.
Thank you for this video. I want to start canning again, so I started with pizza sauce. I'm watching lots of your videos.
Do you have a link to your recipe book? I love the look of it and would like to get one.
We haven't published one yet ♥
I think you hit it out of the park. I’ve made a few batches of this sauce in half pints since its just the two of us. I topped a cracker thin crust and it worked out so nice since the sauce is nice and thick. I also made an open faced sandwich with veggies and cheese. Wowee!! Bye bye store bought!! Thanks so much for sharing this.
I wish we had a roaster. 10lbs at a time is tedious in the cock pot but its a great use of the tomatoes this year. Only 12 more jars to go. It really is easy and little work. I like recipes where I don’t peel tomatoes and this recipe works great with the blending stick.
I made it last year and it was my favourite pizza sauce. This year I have to make double 😀 Thank you!!
Absolutely love your videos! Thanks for sharing.
Woohoo! Adding to my canning playlist 😍
Continue to take good care, Rachel! Canning tomato sauce is next on my summer canning list. This looks so good!!!
Oh Rachel so glad to see you up & about xxxx. I am making mine tomorrow as winter time is tomato time for us here & I have an abundance- I will definitely be trying your recipe with a couple of tweaks as well. Cheers Denise- Australia
Rachael & Todd, thanks again for the video and canning info. Will need to give this a try soon. (Rockford MI)
I used this recipe last summer and loved it. I just pulled the rest of my tomatoes from the freezer and made another batch because last summer’s is all gone! Plan is to make at least double this summer. Thanks for sharing! ❤
I’m watching this from my pergola during Sydney lockdown on a sunny day while chopping up home grown cumquats for marmalade. It’s like hanging with a girlfriend chewing the fat, unfortunately it is a one way conversation 😂
Love watching you fill your grocery store 👌😊
So glad I found your channel. I must have missed it but why the lemon juice? Does it affect the canning process or the longevity of the sauce? What happens if I didn't add the lemon juice?
Power through girl, hope you feel better!
Hi! Yes, that is some beautiful garlic! Loved the video and I hope you are feeling better. Thank you for teaching me!
Hey there Rachel , Sorry your feeling out of sorts , maybe you need to just chill for now. We will wait for you. Your sauce looks great. My hubby thought it would be great for me to make pizza sauce this year. I usually just put up tomatoes and tomato sauce with big sprigs of sweet Basil in the jar. I am going to do the pizza sauce tomorrow, happily .....
Looks yummy! Hope you feel better!
Thanks for the great recipe. I would love to have a look into your book ! Or be a fly in your kitchen … love ❤️ what you do
Looks beautiful! I did tomato sauce w days ago and it was a much easier with the no peel method. I also made the blueberry jam with the chia seeds the other day. I am going to wait 2 weeks to open and try it. I only let it sit about an hour or so and it looks a bit seedy still, which is fine in the end. I'll let ya know how we like it.
Is the lemon juice added here for the brightness or the acidity? I've gotten litmus paper to test for acidity, but it occurs to me that a brighter (w/lemon) sauce might be tastier for pizza sauce.
Summer illness is the woorrst. Glad you're feeling better. This isn't much different than the spaghetti sauce, except no additional veggies and a bit thicker? Thanks for sharing ❤️
This looks so good. Im going to be doing tomato products for the 1st time this year. So excited. Thank you so much for teaching me. God bless
Just wondering how long to can this if iam doing it in 1/2 pints and how much lemon juice would I add thanks so much Val
I will be making this. And your tomatoes are beautiful setting there on counter
I wonder if you can use red wine instead of lemon juice. It is like 3.5
Just made a huge batch of this sauce and it is delicious!! Thank you for sharing! I have been making pizza sauce for years and this has been the best!
Can’t believe you did all that cooking with a fever and still not one hundred percent!
You sure made a wonderful pizza sauce.
Thank you so much! Now to look for your spaghetti sauce! 💕
Rachel I hope your feeling better soon. Pizza sauce is on my list to can, as well as my own ROTEL tomato mix.
Glad you’re feeling better. This recipe looks fantastic! Thanks for sharing 🍕 🍅 🍕
Sorry you’ve been sick! Hope you’re all better now. I use the pizza sauce recipe from An Oregon Cottage, except I add fennel seed. I think it gives a special “pizza” flavor. I also use tomato paste in my pizza and spaghetti sauce to get the right thickness. She advises to can it in 12oz jars, as that is a good amount for 1 medium or large pizza.
I go in for surgery in the morning, thank you for your prayers!
Take care and will pray for an efficient surgery and speedy recovery
@@1870s Thanks so much! I have peace, I know the Lord is with me.
Have been waiting patiently since you hinted about making this video. Can't wait to make some.
That is really pretty!! Hope you feel better!!
Hi Rachel...how much lemon juice do I use for half pint jars? 1/2 tablespoon since thats half of the amount used for a pint? I cant find the info anywhere
I wrote it out, and will make it this summer, thank you.
The sound of popping to end it all up😊
I freeze dry a batch of sliced tomatoes and use that instead of tomato paste and it uses up some of those extra tomatoes
I just about getting going into this. How long does your sauce last
Thanks for this video! I am making mine today and I am a first-timer!
Oh enjoy!!
Oh my goodness. I made this yesterday and I will never buy pizza sauce again. Thanks so much Rachel!!
I can’t wait to try this. I’m in southeastern MI and saw you at the MIGardener open house. I had just started following you and was too embarrassed to come say hi. You know we’re having frost freeze advisory the next few nights so I need to process my tomatoes now. Odd question: I seem to react to bottled lemon and lime juices. I believe it’s the add sulfites. Can I ask what brand you use? Where do I get a “cleaner” type?
I've switched to Lucy's, it's a small family operation out of California just pure juice
@@1870s thank you. I appreciate it.
To not feel good, you look beautiful! Feel better soon! Thanks for the recipe!
Wait, grilled pizza sandwiches?!? I need to see this!!!
Never filmed it before. Thank grilled cheese, but inside you put mozzarella cheese, some pizza sauce, and pepperoni. Add some fresh basil if you have any on hand.
@@1870s That sounds AMAZING! Thanks for all of the inspiration!
I'm new to canning and haven't made sauce yet, why do we have to add lemon juice with the acid of the tomatoes plus the sugar that was added? Also why did you add it to the jars instead of to the overall mixture and mix it in? Love your channel! 😊
Do you have a juice press? I am curious about them.
I made this 2 days ago. We’re gonna make pizza subs today. I can’t wait. It sure tasted delicious out of the pan!
planning on canning my first batch of tomato sauce(and canning for the first time) either next month or October when the weather is colder. i have about 5 bags in the freezer as well as well
How long do you water bath can half pints? Tomato sauce is warm.
I got to get one of those nesco cookers that would make it so easy I like that you don't deseed them or peel thats really easy. Glad u feeling better, but rest up and hope you continue to feel better ❤
I got a large roaster at Goodwill. They always have several $5-$10.
It's looks beautiful Rachel !!
I just made 7 pints and it is delicious!
Can I get the recipe for the pizza sandwich you referred to?
Hope you are feeling better rachel!💚💚
I love that I discovered and now sometimes use, Tattler lids... but GEEZ there is something that is indescribably satisfying about that "PING"... :)
Yum! Thanks for sharing with us!
Can I I use Can tomato tomato 🍅 that has been Canned before?
I can't wait to can spaghetti and pizza sauces. My tomatoes are trickling in. I have some in the freezer. My tomatoes just started blushing last week. I hope I'll get enough green beans to actually pressure can something. I've been blanching carrots and green beans. Not enough at one time coming in. Hope you feel better very soon. Sending prayers for healing.
Ahh you read my mind….I want to can something everyday this week that we like the most…pizza is one. My husband likes naan bread pizzas so it’s nice to have some in freezer then pop the ingredients on it quickly.
Being gardening season it’s nice to have quick meals.
Myself I would plant your green-stalk….it’s not plowing the earth and it’s that what’s it’s about…giving the earth a rest….
With the high cost of food I’d be canning and freeze drying all I could buy and buying store food s back up also. The Lord helps those who help themselves……are your children gardening?
Just got done making my pizza sauce 18 pints. What a beautiful sight. Thank you for sharing, I just love watching you and Tod. What a beautiful couple you are.
I love your pizza sauce. With so many tomatoes, I wonder if you and Todd could tell us the flavor of the varieties you grow? Not really a taste test but more of a personal best. Thanks!
Love that ending...pop...pop......pop!
We bottle all of our tomato's whole in quarts jars. That way we can make many things out of them, spaghetti sauce, pizza sauce, chili, soups, ect... You can even make juice, just strain the seeds. We also use Citric acid instead of lemon juice, it doesn't change the taste of the tomato's.
So citric acid doesn't make your sauce bitter and acidic?
I would definitely pay good money for an hour with your canning cookbook!!!
Sooo happy you fill much better amen 🙏
I'm glad you are feeling better. Thank you for sharing your recipe with us. This looks delicious. I can't wait to try it. The only one I found was in the Ball book. It has so much lemon juice in it. This is my first year canning. I'm not sure what I can tweak and what I can't yet. I'm definitely going to make your sauce with my next round of tomatoes. Quick question. Would the processing time be the same for half pint jars?
Same time as pints
This weekend's project to use up some tomatoes from the freezer. I'm ready to do some canning :)
This is great timing, thanks. I have a freezer full pf tomatoes from last year here in Australia i need to use before the new ones start coming in, and i buy a lot of pizza sauce so i was considering this.
Oh my looks awesome I will be doing this this year!
I just discovered this channel and I’m SO elated! Get well soon, btw!
I adore you! So glad I found you a few months ago!! 😍 I’m hoping to can my own pizza sauce this year!!
Looking to make this sauce but not sure if you used 2 teaspoons pepper and brown sugar or tablespoons. Sauce looked tasty on the pizza sandwiches. Thanks.